Raw soft-serve ice cream recipe

Raw soft-serve ice cream is as easy as freezing peeled bananas and processing them in your food processor. For added ice cream bliss, crumble a truffle or other raw goodie (or berries) on top of your ice cream before eating.

Ingredients

Recipe Directions

1. Freeze bananas for at least 8 hours. (Peel and chop into quarters. Freeze in tupperware or ziploc bag.)

2. Place frozen banana chunks in food processor.

3. Process in food processor for approximately 5 minutes. You may occasionally need to stop the processor and scrape the banana mixture off the sides to ensure proper processing.

4. As you process, the mixture will become creamier and fluffier. Before serving, add the vanilla and continue processing a few seconds more. You'll know the mixture is ready once it resembles soft-serve ice cream.

Raw soft-serve ice cream recipe

Hi Lone, I love it too. I like adding little niblets in, like crushed almonds or cacao nibs. I made canteloupe sorbet this morning too. I think the banana is my most-made one though, because I always freeze my bananas (before they go bad when they're out on the counter) so I've always got lots of frozen bananas on hand.

All

if only this could be a little less noisy..
in an apartment-based country, i'm so nervous this might annoy my neighbors T_T
Other than that, everything - taste, texture, simplicity, nutrition, etc.-is just so perfect!

I make this yummy one often! But! I add a bit of coconut cream while im blending -- the frozen banana 'stiffens' the coconut cream very slightly and you get more of a ice-cream texture/creaminess :)
Its rather tropical too! Without being overwhelmingly sweet :)
Sometimes i add a little honey and cinnamon for a different dimension on it ----- Everyone i plonk this dessert in front of loves it!

Sarah_BandB's Review

Raw soft-serve ice cream recipe

5

5 out of 5

I LOVE this recipe and have made it often. Just wanted to say that you can re-freeze. I did the other day as I'd made too much for us to eat and I thought that it was worth a try rather than throwing it away. I took it out of the freezer about 15 minutes before I needed it and it tasted gorgeous. It's worth re-freezing if you have any leftovers (though I appreciate that may be very unlikely!!!).

Ooooh this is great to know!! I refroze just once and it was super hard, but I didn't think to defrost it a bit before noshing on it. I like the idea, because then I might be more likely to make bigger batches (less need to clean the food processor that way!)

Hi Lone, I love it too. I like adding little niblets in, like crushed almonds or cacao nibs. I made canteloupe sorbet this morning too. I think the banana is my most-made one though, because I always freeze my bananas (before they go bad when they're out on the counter) so I've always got lots of frozen bananas on hand.

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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